Ganache
Description
The recipe won't take much time. Making ganache is easier than preparing chocolate glaze, and I'm not joking. You'll need just three ingredients: chocolate, cream, and butter. Optionally, you can also add some powdered sugar and flavorings, but that's a matter of personal preference. Depending on its intended use, ganache can be made in various consistencies, from a thick paste to a liquid. I'll tell you today. Serve chilled.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. If you use lower-fat cream, then use a smaller amount, about 80 ml, so that the ganache doesn't become too runny.
- 2
Step 2
First, mix the cream with powdered sugar and heat over a water bath. Note: the cream must not boil under any circumstances.
- 3
Step 3
While the cream is warming, chop the chocolate with a knife as finely as possible. You can also grate it on a grater or process it in a food processor.
- 4
Step 4
Add the chocolate to the heated cream and stir vigorously until the chocolate has completely melted.
- 5
Step 5
Now it's time to add the butter. Mix it in as well.
- 6
Step 6
The ganache can be used immediately, or you can refrigerate it and use it for coating desserts later. If necessary, re-melt it again over a water bath.
- 7
Step 7
As you can see, the cream immediately became glossy, very beautiful and soft. You don't even feel like covering anything with it—just want to eat it straight from the spoon. And why not? Look how delicious it is!!!